Absolute perfection! My husband and I both agree that not only is this baked chicken the closest tasting to fried, it is also just about the best chicken we have ever tasted. My search is finally over for a baked chicken that taste like it has been fried. I had no problem with the coating coming off, and I also broiled it the last 5 minutes to make it a nice golden, crispy brown. This recipe is a great find for anyone who likes the taste of fried chicken, but looking for a healthier way to prepare it. Thank you so much for this wonderful recipe!Update!! I have made this wonderful chicken twice since my first review. If you really want a treat, experiment with different kinds of potato flakes. Tonight I used buttered flavored. Fantastic!!

This was very good. Had it with mashed potatoes and corn on the cob. I would definately make this again.

I made this recipe today and I have to say that it came out pretty good. I did take some other's advice and added some paprika and italian seasoning for more flavor and it was great. I used skinless/boneless chicken thighs. I will definitely be making this again.

Loved this! Even our 2 year old ate it all up. I made it with 6 large boneless chicken breasts instead. I made the dry mix 1/2 potato flakes and 1/2 breadcrumbs. I also added 1 tsp Italian seasoning, and a 1/2 tsp each of: paprika, black pepper, and basil. Excellent dish!

This was ok, but I don't think I'd make it again. Putting it under the broiler the last few minutes is a must.

This was THE BEST DARN oven fried chicken I've ever eaten! I added garlic powder instead of salt, pakrika, and parsley flakes besides the rest of the ingredients. I cooked it for an hour without turning any chicken pieces and it came out perfectly cooked and extremely juicy. I also love the fact there was no greasy mess. I just threw away the foil and the pans were clean.

I was not a big fan of this recipe. it was ok for a one time deal, but i will not be making this agian.

me family loved this recipe and my little step daughter who is a terrible fussy eater had two helpings

Nice recipe. I used boneless skinless chicken breast to avoid the sogginess from other fatty cuts of chicken. I seasoned chicken with pepper and garlic powder. I also added some breadcrumbs to the mixture. Along with paprika, and pepper and a little onion powder. I used Herb flavored instant mash potato flakes. I also sprinkled the remaining crumb mixture that was left over after breading over all of it in the dish. Nice and crunchy and flavorful.

This makes a good starting point. I made several changes/additions. For one thing, I ALWAYS brine chicken for a couple hours before cooking to keep it moist while it cooks. For the crumb mixture, first, I pressed 4 large cloves of garlic and mixed in dried herbes de provence in a bowl. Next the potato flakes and parmesan went in, followed by a teaspoon of potato flour and a couple tablespoons of breadcrumbs for texture. (All measurements are approximate. I believe in eyeballing). For the dip, I beat 2 eggs with a drizzle of coconut oil and a dash of lemon juice. I dip the chicken once, coat it in flour, and then flash-fry them to a pale gold-brown in the pan with some coconut oil. This also helps hold in the moisture! Once it's cooled enough to handle, I dip it a second time and coat it in the crumb mixture. The baking time worked pretty well for me, but the flakes started getting a little over-done, so I added dry flakes over the top of the chicken periodically as it baked. This was a HUGE hit ... everyone loved it! Crunchy, moist and the herbs are wonderful.

Turned out very well and my fiance loved trying out this one! I used a potato flakes mix with onion which gave it more flavour and be sure to use fresh parmeson cheese instead of the pre grated kind. I also threw any leftover batter over the chicken before putting it into the oven.Thanks for sharing this wonderful recipe!

Not the best breading, in my opinion. It was fairly bland w/o the added seasonings & mine came out a bit soggy - just like eating mashed potato covered chicken! I even put some bread crumbs in it and put it back in the oven, for a bit longer, and then it was ok at best. Won't be making this again.

I have made a very similar dish and instead of coating the chicken in butter/margarine I have used egg- cuts down on fat.. similar taste... yum!

This was quite good. I did make a few changes to give it a bit more spice. Instead of dipping the chicken in butter, I dipped it in Ceaser salad dressing and then into the potato flakes to which I had added 1/2 c Italian cheese (instead of just parmesan), 1 t rosemary, 1 t oregano and 1 t granulated garlic.

Yum! This chicken was so good. Everyone loved it. I used all skinless, boneless thighs. Just be sure to add some spices to the coating.

Nothing special. I don't think I will make it again.